photo by Will Frolic For Food
Since you all enjoyed my round-up of 10 delicious vegan Easter recipes, I decided to do another round-up of vegan recipes that use fruits and veggies that are in season now! It’s May, which means you can look forward to eating lots of dark leafy greens, strawberries, rhubarb, broccoli, and asparagus. But the most exciting part is what you turn these ingredients into! Scroll through for 10 mouthwatering seasonal vegan recipes for May.
I’m back from London! My boyfriend and I were there for 10 days to see his friends and partially for work as well. We basically ate the ENTIRE trip. Everything from vegan croissants to crepes to donuts to ale pie. It was such an over-indulgent trip for me. Trust me, I enjoyed every second of it but now I’m more than happy to get back to my normal exercise and eating routine. I haven’t felt the best lately, because I had a bad cold all last week when I got back. But today was the first day where my head cleared up and I was back to work! So, I put together this vegan Easter recipe round-up with 10 delicious, easy vegan recipes.
I came up with these red kidney bean & tahini taco pizzas on a whim. Basically, I was craving Mexican food + a pizza. I didn’t want to spend the struggle or time trying to whip up a vegan & gluten-free pizza crust. I wanted to keep it as simple as possible and use what I already had in my pantry and fridge. So I made an easy 4-ingredient kidney bean mash, heated up some corn corn tortillas, and added a tahini drizzle. The taco pizza has officially been born!